Savor sweet golden carrots kissed with just the right amount of honey and apricot preserves.

Ingredients

2

bags (16 oz each) ready-to-eat baby-cut carrots

1

medium onion, cut in half, sliced

1/4

teaspoon salt

1/3

cup honey

1/3

cup apricot preserves

2

tablespoons chopped fresh parsley

Directions

1In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.

2Cover; cook on Low heat setting 9 to 10 hours.

3Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

Expert Tips

Carrots that are about the same size cook more evenly, so cut larger carrots in half lengthwise.

Peach, plum, pineapple or another flavor of preserves will lend these carrots a subtly different yet equally delicious fruit flavor.